788 german recipes

German sauerbraten marinated 3 days in red wine and buttermilk with bay leaf and peppercorns, then braised with bacon, tomato paste, and rye bread until fork-tender.

Kaesmus or Rallenmus (German cheese mush): a rustic Swabian dish of tiny flour-and-egg crumbs simmered in milk with cheese and topped with browned onions in clarified butter. Ready in 30 minutes.

Milzsuppe is a traditional Bavarian and Austrian spleen soup built on butter-browned onions, scraped spleen, and a whisper of roux. Rustic peasant cookery with deep, iron-rich flavor.

Browned veal cutlets simmered in a curried tomato-cream sauce brightened with fresh lemon and a splash of cognac. A 30-minute fusion dinner that blends European elegance with warm Indian spice.

A recipe from grandmother's more thrifty times; rarely encountered today.

This is a traditional recipes that is rarely encountered today.

Crustless rhubarb streusel pie with a Bisquick custard filling, cinnamon and nutmeg, topped with a brown sugar-nut streusel. No pie crust to roll out.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Pork tenderloin schnitzel in a Parmesan egg batter, sauteed in butter and finished with a lemon pan sauce. Thin, crispy, and golden in every bite.

Hot Dutch potato salad: warm cubed potatoes tossed with a tangy bacon-vinegar dressing, hard-boiled eggs, and crisp bell pepper. The Pennsylvania Dutch classic served warm, never cold.

Galatoboureko is a Greek custard pie of creamy semolina custard between golden phyllo layers, drenched in sweet syrup. Crisp on top, silky in the middle, Greek pastry at its finest.

This scrumptious dish is made with potatoes, kale and succulent smoked sausage.

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

A scrumptious dish made with succulent sausages, beer and dinner rolls that has a slight European touch to it.

Heringstopf Mit Saurer Sahne (Herring Salad with Sour Cream) recipe

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.